Pumpkin Biscuits Recipe

If you’re craving a warm, cozy treat with a hint of fall’s best flavor, you’re going to adore this Pumpkin Biscuits Recipe. I love this recipe because it’s incredibly easy to whip up, and the biscuits come out fluffy with just the right balance of pumpkin sweetness and buttery goodness. Whether you’re serving them for breakfast, a snack, or alongside your favorite meal, these biscuits bring all the autumn vibes to the table in the most comforting way possible!

this Recipe

Ingredients You’ll Need

To make these pumpkin biscuits, you’ll want to start with some sturdy yet simple ingredients that come together beautifully. Each one plays a role, so grab good-quality pumpkin puree and fresh butter if you can — it makes a noticeable difference.

• All-purpose flour: The base for these biscuits, it provides structure but stays tender when mixed just right.
• Brown sugar: Adds a subtle sweetness and a touch of moisture thanks to its molasses content.
• Baking powder: The key leavening agent, helping your biscuits rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Baking soda: Works with the buttermilk to aid in rising and to add a slight tang.
• Unsalted butter: Make sure it’s cold when cutting in to get those perfect flaky layers.
• Unsweetened pumpkin puree: This is where that delicious pumpkin flavor shines — avoid pumpkin pie filling, as it’s sweetened and spiced already.
• Buttermilk: Adds moisture and a subtle tang that complements the pumpkin perfectly.

Variations

I’m a fan of tweaking recipes slightly to suit what’s in the kitchen or to switch up the flavor profile. Feel free to make this Pumpkin Biscuits Recipe uniquely yours — you might like some of these ideas as much as I do.

• Spice it up: Adding a teaspoon of pumpkin pie spice or cinnamon to the dry ingredients brings a cozy, warm spice note that really complements the pumpkin flavor; my family goes crazy for this version around the holidays.
• Cheese delight: Mix some shredded sharp cheddar cheese into the dough before baking for an unexpected savory twist that’s perfect for dinner sides.
• Dairy-free option: Use coconut oil or a non-dairy butter alternative and swap buttermilk for almond milk mixed with a little lemon juice — I tried this for a friend and it worked wonderfully.
• Sweet glaze topping: Brush with honey or a maple glaze after baking to add a shiny, sweet finish that turns these biscuits into a decadent treat.

How to Make Pumpkin Biscuits Recipe

Step 1: Prep your ingredients and preheat the oven

Start by heating your oven to 425°F and either spray your baking sheet with nonstick spray or line it with a silicone baking mat — this keeps the biscuits from sticking and makes cleanup a breeze. I like to get all my ingredients measured and ready before mixing, so the process goes smoothly.

Step 2: Mix the dry ingredients and cut in the butter

Whisk together the flour, brown sugar, baking powder, salt, and baking soda in a large bowl. Then, cut in the cold butter — I usually grab a pastry cutter or just use my fingers quickly—until the mixture resembles coarse crumbs. This part is super important because it gives your biscuits the right flaky texture.

Step 3: Combine pumpkin and buttermilk, then mix

In a smaller bowl, stir together the pumpkin puree and buttermilk until blended. Pour this into the flour mixture and stir just until everything’s moistened. Don’t overmix here, which can make the biscuits tough — a few lumps are okay!

Step 4: Knead and cut the dough

Turn your dough onto a lightly floured surface and knead it about 8 to 10 times. This tender handling activates the flour’s gluten just enough to hold everything together without making it dense. Then, pat or roll it out to about 1-inch thick, and cut with a floured 2-inch biscuit cutter. I like to dip the cutter in flour before each cut to avoid sticking — it really helps keep the edges clean!

Step 5: Bake until golden, then brush with butter

Arrange your biscuits about an inch apart on the baking sheet, then pop them into the oven for 18 to 22 minutes. You’re looking for a golden-brown top and lightly crisp edges. When they come out, melt the remaining tablespoon of butter and brush it over the hot biscuits immediately — this adds a shiny finish and extra buttery flavor that always wows guests.

How to Serve Pumpkin Biscuits Recipe

Garnishes

I love to brush these biscuits with a bit of melted butter right out of the oven and sometimes sprinkle a touch of flaky sea salt on top when serving — it heightens the flavor in such a nice way. Cream cheese or honey butter are also great garnishes that I often use, especially for breakfast. You’ll find each bite has a delightful balance of savory and sweet.

Side Dishes

These pumpkin biscuits pair beautifully with warm soups like butternut squash or tomato basil, and they’re fantastic alongside roasted turkey or ham for a holiday meal. One time, I served these with a hearty stew, and they soaked up every bit of flavor — my family was all smiles!

Creative Ways to Present

For special occasions, I like to present these Pumpkin Biscuits Recipe beauties in a big rustic basket lined with a cozy kitchen towel, stacked high and brushed with butter for a gorgeous, inviting look. Adding little jars of jam, honey, or flavored butter on the side makes it a warm, interactive experience that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

I usually store leftover biscuits in an airtight container at room temperature if I plan to eat them within a day or two. They keep their softness surprisingly well, but I always recommend reheating briefly to bring back that fresh-baked warmth.

Freezing

If I want to make a big batch ahead of time, I freeze the unbaked biscuits arranged on a tray, then transfer them to a freezer bag once solid. You can bake them straight from frozen, just add a few extra minutes to the baking time. This trick comes in clutch during busy mornings or last-minute gatherings.

Reheating

To reheat, I pop the biscuits in a 350°F oven for 5-7 minutes wrapped in foil to keep moisture in, then unwrap briefly at the end to get a light crust on top. Microwaving works too but can sometimes make them a bit gummy, so I prefer the oven for maintaining texture.

FAQs

Final Thoughts

This Pumpkin Biscuits Recipe is honestly one of my favorite go-to breads during cooler months because it’s simple, comforting, and just a little bit special. I hope you find yourself baking these often and learning your own favorite tweaks along the way. Serve them warm, share them generously, and enjoy all the fall coziness they bring to your table — once you’ve tried them, I’m confident they’ll become a staple in your kitchen too!

Print